Cooking 229 articles

When I was growing up, my mother often made “mock liver” as a starter for Shabbat and for festive meatless meals, and it remains one of my favorite appetizers. This spread,...

“These are the journeys of the Children of Israel…” We end off Sefer Bamidbat, the Book of Numbers, this week. Parshat Masei speaks about our journeys in the desert. Read in...

Like its nightshade relatives, the eggplant and potato, it was once thought to be poisonous. The French named it pomme d’amour (love apple) and considered it an aphrodisiac. Really a fruit,...

Much has been written of late on the health benefits of incorporating Omega-3 fatty acids into your diet. Good for the heart, blood pressure and anxiety among other things, Omega 3...

The expression ‘a land of milk and honey’ appears in the Torah, with only one exception, in reference to the Land of Israel. That exception is found in our parsha; Datan...

Can't seem to find the right cake for the occasion? Forget the bakery and make a one-of-a-kind dessert yourself.

In 1924 President Calvin Coolidge recommended the celebration of Father’s Day, but it wasn’t until 1972, during the Nixon administration, that it was signed into law as an official national holiday....

With the abundance of fresh fruits and vegetables, I am always inspired to try out new recipes during summer. I hope you will be, too! Salmon Tartar 6 appetizer servings I...

Mahane Yehuda is also known as The Shuk, because it’s the largest shuk in Jerusalem. The Shuk is always a hub of excitement from the moment it opens its stalls. Every...

An attempt to "recipe-ify" delicious, homemade, instinctive cooking.